Our recent German wine dinner was a big success, thanks mainly to The National’s sous chef, Patrick Stubbers. His family’s recipes provided the core of the menu. One of my favorite dishes was rote kohl, a deeply satisfying cabbage dish perfect for the holidays.
Rote Kohl (Holiday Red Cabbage)
Family Recipe of Patrick Stubbers, Sous Chef, The National
1 head red cabbage, chopped
2 red apples, cored, peeled, diced
½ stick butter
½ t ground cloves*
½ t ground nutmeg*
¼ t ground cinnamon*
¾ C red wine vinegar
½ C red wine
¾ C dark brown sugar
salt and pepper
* I like to use more, add recommended amount, cook awhile, then taste, add more if desired)
Melt butter in large pot; add cabbage, apples, spices. Stir to mix. Add vinegar, wine and brown sugar.
Cook on low heat, covered, until desired tenderness. It generally takes 2 to 3 hours. Check and stir frequently. Adjust heat as needed, it should cook slowly. Season to taste with salt and pepper.